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CHICKEN & AVACADO SALAD WITH BLUEBERRIES AND BALSAMIC DRESSING
- Natasha Kanade
- January 23, 2022
- Easy
- Servings - 3-4
- Calories - 715
Nutrients
- Protein - 48g
- Fats - 43g
- Carbs - 31g
- Fiber - 24g
Ingredients:
- 1 garlic clove
- 85g blueberries
- 1 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 125g fresh or frozen baby broad beans
- 1 large cooked beetroot, finely chopped
- 1 avocado, stoned, peeled, and sliced
- 85g bag mixed baby leaf salad
- 175g cooked chicken
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Finely chop the garlic. Mash half the blueberries with the oil, vinegar, and some black pepper in a large salad bowl.
- Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
- Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad, and chicken. Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.